The Birdie and the Beast
Bringing some spooky mood your way now that Halloween is almost here! I can’t think of a much better way than being asked to mix up a cocktail with a scotch called “Wee Beastie.” I’ve been to Islay before and to the Arbeg distillery. It’s beautiful country and the distillery is lovely— if you make the trip be sure to dine in their restaurant too!
The scotch is heavy on the peat, not a big surprise given its origin. I actually think it comes off as slightly richer than the 10-year due to the time in the sherry cask. It’s heavy on the smoke but slightly lighter on the mineral/salinity that’s so prominent in the 10-year. All in all I’m a fan and have enjoyed it neat.
But, the job was to make a cocktail. The working premise was to bring other bold flavors together—sometimes this tones down the edges for all parties. I went with one of my favorite combos, sherry + banana, and split the base with a blended scotch (grouse = birdie) to bring just enough smoke. For seasoning I added some tiki bitters to accentuate the tropical-leaning flavors and a bit of Fernet Branca to bring out some of those subtle medicinal-like qualities of the scotch (and fernet + banana = amazing). I am really happy with how this one turned out. It’s smoky, a little sweet, sort of tropical, complex, but oh-too-easy to drink.
Recipe
1oz Wee Beastie (@ardbeg_usa, gifted)
0.75oz blended scotch (@thefamousgrouseusa)
0.33oz amontillado sherry (@bodegaslustau)
0.25oz banana liqueur (@giffardusa)
Barspoon fernet branca (@fernetbranca)
1/4 dropper tiki bitters (@bittermens)
Combine all ingredients and stir briefly until chilled. Strain over a large block of #clearice and garnish with a beast of a lemon twist. Cheers!!